A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot

摘要

In the current study, the nutritional values, volatiles compounds, and sensory qualities of pearnpastes cooked in iron pot and clay pot were compared. Results showed that the iron pot-cookedrnpea pastes contained profoundly more iron, total sugar, and starch than the clay pot-cooked ones,rnand the effects were found related to iron ion by comparing the results between clay pot-cookedrnpastes with and without iron ion addition. Samples prepared with the two utensils demonstratedrnsimilar contents of protein, polyphenol, and tannin, but differed in the composition of some volatilernalcohols, alkanes, aldehydes, ketones, esters, and organic acids. The clay pot-cooked samplesrnhad higher score of “color,” “mouthfeel,” “taste,” and “overall quality” than the iron pot-cookedrnpastes. In conclusion, iron pot can allow the production of iron-enriched pea pastes whose sensoryrnqualities are remarkably lower than those of the clay pot-cooked samples but are still in thernacceptable range.